Friday, January 22, 2016

New England Clam Chowder

New England Clam Chowder
Recipe from: richestoragsbydori
Image credit: Doris
New England Clam Chowder

“Today was the perfect day for soup.” Doris


4 (6.5-ounce) cans minced clams

2 (8-ounce) bottle clam juice

Water, if necessary

1/2 stick of butter

4 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces

1 onion, chopped fine

2 t. minced garlic

2 tablespoon unbleached all-purpose flour

4 large red potatoes, scrubbed and cut into 1/2-inch pieces

1 large bay leaf

1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme

1 1/2 cups heavy cream

1 tablespoon minced fresh parsley leaves


Drain clams, save the juice.

Add the bottled clam juice to the clam juice until it measures 2-1/2 cups (if short, add 
enough water to make up difference).

Cook bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes.

Add in onion and cook until onion has softened and bacon is crisp, about 5 minutes.

Stir in the minced garlic and cook 30 seconds.

Stir in flour and mix for about 1 minute and add the butter.

Slowly whisk in clam broth.

Stir in potatoes; add bay leaf, and thyme.

Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.

Stir in clams, heavy cream, and parsley.

Return to a simmer briefly, and then remove from heat.

Discard bay leaf, and season with salt and pepper to taste. 

I topped mine with cheese, parsley and oyster crackers.

Serve with bread and butter.

Recipe adapted from One Perfect Bite.

Read more and enjoy this amazing recipe and many more when visiting richestoragsbydori

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...